Oh my goodness, I'm drooling. We're making dipped cordial cherries.
We made a fondant out of 1/4 c butter
2 1/4 c powdered sugar
1 TBSP of the juice the cherries were packaged in
1/2 tsp vanilla (listing only alcohol and vanilla)
1/8 tsp almond extract (listing only alcohol and oil of almond)
If you don't have approved extracts just use a little more juice. Mix it all together and knead well till it's like playdoh. Add more powdered sugar if needed.
Then we wrapped that around some all natural maraschino cherries (not approved, got them at Whole Foods and took the chance out of desparation.) keeping the stems on, and froze them for an hour.
We melted a bag of ghiradelli chocolate chips (we used semi-sweet but might try different kinds if this works) on low and then let that cool so it wasn't hot but it was still liquid. Then dipped the cherries and fondant via stem in the chocolate, covering completely. Set it on waxed paper and put it back in the freezer.
Now we'll set it out at room temperature for 3 days, that should semi-liquefy the centers. I can't tell you how excited I am for these.
These were my kryptonite before. I was doing great for Christmas and then a well meaning neighbor gave us some regular chocolate covered cherries. Oh, I almost opened that box and if I had I'd have eaten them ALL and been a monster for 3 days. I'm proud to say that the box is still unopened just waiting to pawn off on an unsuspecting person soon. We'll wait for our yummy ones, and they should be WAY better than dollar store chocolates!
BTW, you can make the same fondant but flavor it with any approved flavoring or plain cocoa, knead well, shape, freeze, and dip for different flavored chocolates. They'll stay solid because they don't have the cherries to liquify them.
another FYI, many times nuts have BHT sprayed on them or the packaging so while they may look natural, be aware unless they're in the shell or approved.
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